1. Combine the ginger and chili in a food processor or blender and process with a few spoons of cold water. Add the coriander, paprika, cumin, and turmeric and blend to form a smooth spice paste. Scrape the paste into a bowl.

2. Heat the ghee in a large saucepan over moderate heat. When the ghee is hot, add the spice paste , and fry it for 1 or 2 minutes or until very fragrant. Fold in the spinach, combining it with the spices.

3. Cook over moderate heat for about 5 more minutes, or until the spinach reduces a little more in volume.

4. Fold in the cream; add the cubes of panir, the garam masala, and the salt. Cook over low heat for an additional 5 minutes and serve hot.